MONTE-CARLO HOTEL Restaurant

A Culinary Journey Awaits

Monaco’s Pinnacle of Dining: Riviera Elegance Meets La Dolce Vita

3 Michelin stars

Valet parking/parking

Terrace

Mediterranean cuisine

Where Every Bite is a Delight

With its illustrious 3 Michelin stars, MONTE-CARLO HOTEL Restaurant never ceases to amaze. Guided by the expertise of chefs, our menu is a celebration of modern flair and vibrant energy.

Terroir & Creativity

The Riviera offers a terroir like no other. Thanks to dedicated local farmers, fishermen, and stockbreeders, we have access to exceptional produce. This allows our chefs to constantly explore new flavors and aromas, creating dishes that are both innovative and rooted in tradition.

Mediterranean & Naturality

We bring a fresh, contemporary twist to Mediterranean cuisine. Inspired by the rich recipes and natural ingredients of the Riviera, our dishes are light, modern, and bursting with vitality.

Food & Wines

Our head sommelier, expertly navigates one of the world's greatest wine cellars to recommend perfect pairings for each dish, enhancing your dining experience.

Welcome & Experience

Our restaurant manager, ensures you receive a warm and attentive welcome. Whether you're dining with loved ones or gifting an experience, we aim to make every visit exceptional.

Anecdote

At just 33 years old, MONTE-CARLO HOTEL Restaurant achieved a remarkable milestone, becoming the first hotel restaurant to earn 3 Michelin stars in just 33 months.

Introducing Our World-Class Team

Chef Emmanuel Pilon

After training in Lyon with two esteemed Meilleurs Ouvriers de France, chefs Christian Têtedoie and Davy Tissot, Emmanuel Pilon embarked on his culinary journey. In 2009, he joined the Ducasse empire, starting his career at Le Louis XV in Monaco under the guidance of Franck Cerutti and Dominique Lory. Emmanuel then dedicated eight years to working alongside Romain Meder at the Alain Ducasse restaurant in the Plaza Athénée hotel in Paris. His role as an assistant chef was crucial in the group's exploration of simple, natural food. Emmanuel also collaborated with Meder and renowned chef Albert Adrià at the Parisian pop-up restaurant ADMO (Adrià Ducasse Meder aux Ombres).

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Chef Isabelle Moreau

Isabelle Moreau's culinary career began in the heart of Paris, where she trained under the watchful eye of Michelin-starred chef Pierre Gagnaire. Her passion for French cuisine led her to work at some of the finest establishments in Europe, including a distinguished role at Le Grand Véfour. In 2012, Isabelle joined the prestigious team at Restaurant Le Bernardin in New York City, working closely with Éric Ripert. Her innovative approach to blending traditional techniques with contemporary flavors earned her acclaim and recognition, setting the stage for her leadership in the kitchen at her current restaurant.

Chef Alexandre Dubois

Chef Alexandre Dubois embarked on his culinary path in the renowned kitchens of Lyon, where he trained under the mentorship of the celebrated chef Paul Bocuse. In 2011, Alexandre took his skills to the international stage, joining the team at the acclaimed Noma in Copenhagen, working with René Redzepi. His dedication to innovative and sustainable cuisine was instrumental in the restaurant's success. After his time at Noma, Alexandre returned to France to lead the kitchen at Le Relais Bernard Loiseau, where he continues to push the boundaries of French gastronomy with his inventive dishes and commitment to excellence.

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MONTE-CARLO HOTEL Restaurant

You will find what you are looking for

Branches

Appetizers

Main Courses

Soups & Salads

Desserts

Sides

Cheese Selection

Beverages & Cocktails

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